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Daring Downtown Eatery Shows Why Seattle’s Hotel Restaurant Scene is Strong
Hotel Monaco’s Outlier goes global with its new menu.
This article originally appeared in the August 2017 issue of Seattle magazine.
If you’re the sort to write off hotel restaurants as just for tourists—don’t. Outlier, formerly Sazerac, next to Hotel Monaco, is just one more example of the city’s better-than-average hotel dining options. Executive chef Shawn Applin’s global menu is daring but successful—this kind of menu isn’t always—from pierogi to rockfish bo ssam, a kind of Korean lettuce wrap.
Yet his best dish is truly of the Pacific Northwest: buttery salmon cured for two days in a mixture of shaved raw beets, sugar, salt, mustard seed, caraway and dill. Then, it’s thinly sliced and artfully plated with dill cream cheese, shaved fennel and cucumber, pickled mustard seeds and rye crackers ($16). It’s a playful, delicious nod to the city’s Nordic heritage.
Downtown, 1101 Fourth Ave.; 206.624.7755
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Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water
Here’s what was served up recently in the Emerald City.
Knowing where to take out-of-town guests is an art form. You know the dance. How do you show Seattle off just enough that it still comes off classy? Give them a taste of what they’re missing and send them home with a pair of emerald-tinted glasses. “The Nosh with Rachel Belle” has some ideas, like…
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Mountain Bar Gets a Nutty Update
Brown & Haley introduces its first new Mountain Bar flavor in more than 50 years.
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Onigiri on the Rise
Japan’s iconic snack is all the rage from baseball games to Seattle boardrooms, thanks to Onigiri Sen.
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